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A note on the influence of acetaldehyde on colour of strawberry juice

✍ Scribed by Wen-Pin Chen; Ronald E. Wrolstad

Publisher
John Wiley and Sons
Year
1980
Tongue
English
Weight
173 KB
Volume
31
Category
Article
ISSN
0022-5142

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✦ Synopsis

Abstract

Addition of acetaldehyde to strawberry juice caused an increase in colour density and decrease in anthocyanin content on storage. When both acetaldehyde and catechin were added, these changes were intensified. However, addition of catechin alone did not affect colour density. The results indicated that an increase in colour density required the simultaneous presence of anthocyanins, acetaldehyde and catechin. Big differences in colour measured by Hunter colorimeter were also obtained between strawberry juices with and without acetaldehyde.

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